Monday, May 10, 2010
Fettuccine Alfredo- LOWER FAT!!!
I love the creaminess and richness of a good alfredo sauce- but my waistline does not. In a search for healthier recipes, I bought the book by Rocco Dispirito titiled "Now eat this!" (author of "Eat This, Not That".) When I saw an alfredo recipe, I was excited but skeptical- the fat in alfredo is what makes it yummy! But, I gave it a try and it was so so so good! Just as creamy and flavorful as the full fat original- surprisingly! I will never make the high fat version again! Here is the recipe!
8 oz whole-wheat fettuccine
1 TBSP butter
3 garlic cloves, minced
2 tsp. cornstarch
pinch of ground nutmeg
3/4 cup low fat, low sodium chicken broth
3/4 cup grated Parmigiano-Reggiano cheese
(I just used the shaker can of Parmesan)
3/4 cup plain Greek Yogurt
Prepare Fettuccine as directed on box
While pasta is cooking, melt the butter in a large nonstick saute pan over medium heat. Add the garlic and cook until fragrant- just a minute or two.
Meanwhile, combine the cornstarch and nutmeg in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the saute pan with the butter and garlic. Raise the heat and bring the sauce to a simmer, whisking occasionally until thickened slightly. Whisk in 1/2 cup of the cheese until melted. Remove the pan from the heat and whisk in the yogurt until the sauce is smooth. Season as desired with pepper.
**Note- I added a touch of skim milk at this point to thin it a bit because it was very thick and creamy! You may or may not need to- depends on your preference.
Serve over fettuccine. I also included strips of grilled chicken and broccoli! Yum! Even one of my 3-year-olds who NEVER eats pasta of any kind (except mac and cheese) gobbled it up!
336 calories and 10.4 grams of fat (compared to the high fat restaurant version, according to the author, is 1,220 calories and 75 grams of fat! Ouch!)